30 Minutes or Less

(Spinaci con Pinoli e Passerine) Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.

"No one wants to eat this kind of food in a restaurant," Franco Ricatti, owner of the Ristorante Bacco in Barletta, Puglia, told me, "but we make it all the time at home." As he described the following, one-pot preparation of pasta boiled with diced zucchini and potatoes, dressed with olive oil and grated Parmesan, I begged him to make it for me. Franco breaks the spaghetti into 2-inch pieces, but I don't bother. And he doesn't use any herbs — unusual behavior in Italy — but I like to add a little basil or parsley. Can be prepared in 45 minutes or less.

Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.

A spicy-funky upgrade for lettuce cups, sandwiches, and more.

Riff on the lunchbox staple. Mayo-haters deserve tuna, too.

Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.

Best served chilled.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

This speedy one-pan summer dessert channels peaches and cream with a twist.

Canned green curry paste does most of the work for a dish that tastes like you tried much harder than you did.

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

This quick-cooking dish that will disappear as fast as it comes together.

Serve it with warm pita, rice, or chips for an under-30-minute dinner.

You’ll enjoy this dish here, there, and everywhere.

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.